8. Transfer dough to prepared tart pan. Press into bottom and up sides of pan. Do not worry if there are cracks; simply press the dough back together. Trim off any dough that is more than ¼-inch above rim of pan (dough will shrink slightly upon baking.) Place in freezer for 10 minutes to chill.

2. Bring cream just to a boil in a saucepan over medium heat. Pour cream over chocolate; let stand 1 minute.

3. Starting in the center, stir in a slow circular motion in the same direction until the chocolate and cream are incorporated, 3 to 5 minutes.

4. Pour into the center of the baked tart shell. Let stand until cooled and set, about 2 hours. Tart may be chilled to set ganache sooner or for serving the following day. Let stand at room temperature 20 to 30 minutes before slicing.